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Effect of two non-synonymous ecto-5′-nucleotidase variants on the genetic architecture of inosine 5′-monophosphate (IMP) and its degradation products in Japanese Black beef
BACKGROUND: Umami is a Japanese term for the fifth basic taste and is an important sensory property of beef palatability. Inosine 5′-monophosphate (IMP) contributes to umami taste in beef. Thus, the overall change in concentration of IMP and its degradation products can potentially affect the beef p...
Autores principales: | Uemoto, Yoshinobu, Ohtake, Tsuyoshi, Sasago, Nanae, Takeda, Masayuki, Abe, Tsuyoshi, Sakuma, Hironori, Kojima, Takatoshi, Sasaki, Shinji |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5683534/ https://www.ncbi.nlm.nih.gov/pubmed/29132308 http://dx.doi.org/10.1186/s12864-017-4275-4 |
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